These gingerbread chocolate chip cookies are a great winter cookie. Ginger is so good for cold wintery weather because it increases circulation and it is a warming spice.
This recipe came about when I needed to return a plate. My SIL brought a plate of empanadas over for a party. I have always tried to abide my the long-standing good-hostess rule of
When you return a dish, you must have it filled.
I have no idea where this rule came from, but it is something I usually try to do. Plus it is a great way to try out new recipes and not eat them all myself. These cookies are one example. Had they stayed in our house even a few hours longer there might not have been any to put on the plate to give back to my SIL.
These are based on my chocolate chip cake cookies. That is my new go-to, most favorite, best-est cookie ever. They are cake-like, not super sweet, have just the right amount of chocolate chips and in this case, have that perfect gingerbread flavor. Not overpowering, just a subtle gingerbread flavor that makes you want to cozy up next to a warm fire.
Gingerbread Chocolate Chip Cakies
Ingredients
2 1/4 cups white whole wheat flour
1 teaspoon baking soda
14 Tbsp unsalted butter - softened
1/4 cup brown sugar
1/4 cup molasses
1/2 Tbsp ginger
1 tsp vanilla extract
1 teaspoon salt
2 eggs
1 cup chocolate chips *
Directions
Preheat oven to 350 degrees.
In a medium bowl, mix together the flour and baking soda and set aside.
Beat together the butter, brown sugar, and molasses until combined.
Add ginger, vanilla extract and salt. Mix.
Add eggs and mix until combined well.
With mixer on low (or by hand) add the flour and stir until just combined. Do not over-stir.
Mix in the chocolate chips by hand.
Drop a heaping tablespoon of batter on a cookie sheet, leaving about an inch in between cookies. These do not spread as much as other cookies.
Bake for ~17 minutes.
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